Bombaybluesapphiremartinisundaymartmarts Recipes

DRY BOMBAY BLUE SAPPHIRE MARTINI

Dry Bombay Blue Sapphire Martini image

I love this and my DH makes it perfectly for me! This Bombay Blue Sapphire gin really needs nothing it's wonderful. Also try garnishing with the large capers with stem attached.

Provided by Rita1652

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces iced bombay blue sapphire gin
1/8 ounce dry vermouth
3 olives or 1 large capers
6 ice cubes

Steps:

Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.

BOMBAY BLUE SAPPHIRE MARTINI- SUNDAY MART MARTS

Bombay Blue Sapphire Martini- Sunday Mart Marts image

The secret to a suburb martini is to take the gin right out of the freezer, have the glasses iced, and have a jumbo olive stuffed with what you like, I like a jalapeno stuffed olive or try a lemon stuffed olive MMm or a large English pickled onion (I think that makes it a Gibson). Sacrilege I put in 2 ice cubes just so it isn't too decadent.

Provided by Bergy

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces ice cold bombay blue sapphire gin (Store your gin in the freezer)
1/4 ounce martini dry vermouth
1 large stuffed olives, of your choice or 1 large pickled onion
2 ice cubes

Steps:

Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
When you are ready to serve place 2 ice cubes in the glass and the Olive.
Pour in the martini, and enjoy.
I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
Repeat for as many servings as you want to make.

LEMON DUMP CAKE

Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

Ingredients

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

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